Chocolate Pots with Nutty Biscuits

  • Servings : 6

Silky smooth chocolate with a crunchy biscuit – delicious 


  • 125g plain chocolate
  • 250 ml cream
  • 1 Bord Bia Quality Assured egg
  • Half teaspoon vanilla extract
  • 225g butter, softened
  • 325g caster sugar
  • 1 Bord Bia Quality Assured egg
  • 1 teaspoon vanilla extract
  • 250g plain flour
  • 1 teaspoon breadsoda
  • 1 teaspoon baking powder
  • 100g nuts chopped


Step 1

Chocolate Pots Break up the chocolate and place in the food processor. Heat the cream to almost boiling. Add to the chocolate. Buzz until chocolate has melted and the mixture is smooth. Add the egg and vanilla and buzz again until smooth. Pour into individual dishes and chill for at least 24 hours. Nutty Biscuits Set oven at Gas Mark 4, 180°C (350°F). Cream the butter and sugar. Add the egg and vanilla. Stir in the flour, bread soda, baking powder and nuts. Line a baking sheet with non-stick paper. Place spoonfuls onto the sheet, leaving space between them. Bake for 7-8 minutes until golden brown. Remove from the baking sheet and leave to cool.

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